Oat and Herb Encrusted Turkey So Tasty

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Oat and Herb Encrusted Turkey

"An clean way to dress up turkey breast. Serve with a salad or colorful veggies for a whole meal. Other herbs, including chervil and tarragon, also paintings well on this recipe."

Ingredients :

• half of cup milk
• three tablespoons organized brown mustard
• half of cup brief cooking oats
• 1 tablespoon dried sage
• 1 tablespoon dried rosemary
• 2 (6 ounce) fillets turkey breast
• 1 (6 ounce) field fats-loose undeniable yogurt
• 1 tablespoon whole grain mustard
• salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 2M	Ready in : 45M

• Preheat oven to 350 stages F (175 levels C). Lightly coat a baking sheet with cooking spray.
• In a bowl, thoroughly blend the milk and prepared brown mustard. In a separate bowl, mix the oats, sage, and rosemary. Dredge every turkey breast first inside the milk aggregate, then in the oat combination to calmly coat.
• Bake turkey 30 minutes inside the preheated oven, until the oats are crisp and the internal temperature of the turkey has reached a minimum of one hundred eighty stages F (eighty levels C).
• In a bowl, mix the yogurt and entire grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.

Notes :

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